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Mini No Bake Chocolate Cheesecake

An easy No Bake Chocolate Cheesecake in miniature! This keto and sugar-free cheesecake is just the perfect size for when you don’t a whole lot of dessert hanging around. Serves 2 to 4 people. This post is sponsored by Bob’s Red Mill.

It’s high summer and low carb no bake desserts are an absolute requirement, in my humble opinion. And this Mini No Bake Chocolate Cheesecake fits the bill perfectly. It’s easy to make and comes together in about 20 minutes, with rich chocolatey flavor. No special ingredients required.

I don’t know what it’s like in your neck of the woods, but around here, it’s gearing up to get hot hot hot. Portland does this to me every year, lulls me into a false sense of a moderate, gentle climate. The summer is slow to start, the temps hover in the gorgeous 70’s, there’s a little rain once in a while, and you think you’ve found paradise. And then BAM! Moderation flies out the window and it gets incredibly hot and dry. The world starts to seem very parched very quickly, and you barely want to venture outside, lest the atmosphere suck all the moisture out of your skin and hair instantly.

And although you’re craving a chocolate-y treat, you have absolutely no plans whatsoever for turning on that oven. ARE YOU CRAZY??? Everything you eat is either cold from the fridge or grilled out in the backyard. There is no way you are heating up your kitchen!!!

You know what that means: No-Bake Chocolate Cheesecake to the rescue! Thank goodness there are so many wonderful ways to make keto chocolate cheesecake. You can make a nice big baked cheesecake that impresses guests, like my Death By Chocolate Cheesecake. Or you can make this sweet little no-bake version that serves only 4 people. And in this heat, I’d venture a guess you want the no bake kind.

That’s part of the reason I love almond flour so much for low carb desserts. Bob’s Red Mill Fine Almond Flour makes wonderful baked goods. But it’s also versatile enough to use without baking, and become a perfect keto pie or tart crust. Honestly, high carb desserts can’t compete. They can’t use raw flour in a crust (ugh, how awful would that be?) and so they have to rely on crushed graham crackers or other cookies for a no-bake crust. I particularly like almond flour when combined with cocoa powder and I’ve used it for so many of my keto no bake treats, such as Low Carb Dirt Cake and No Bake Strawberry Cheesecake.

I could have made a large cheesecake, one that serves many people. But I know that so many of you appreciate the mini desserts too. This way, you can indulge without the temptation of the cake hanging out in your fridge, calling your name. And this mini no-bake chocolate cheesecake is so easy to make, you can whip it up any old time. In fact, I made two of them back to back. I wanted to try a version in one of my shallow ramekins, so that it looked more like a tart. But it also works well in one of the 4-inch springform pans. It’s up to you what to use!

In a small bowl, whisk together the almond flour, cocoa powder, and sweetener. Stir in the butter until the mixture resembles coarse crumbs.

Press into the bottom and partway up the sides of a 4-inch springform pan. Or use a shallow 5 inch fluted ramekin to resemble a mini tart (press the mixture all the way up the sides of the mini ramekin).

Filling:

In a small microwave safe bowl, melt the chocolate and butter together (this should only take 30 seconds to a minute).

In a medium bowl, beat the cream cheese, sweetener, and cocoa powder together until well combined. Add the melted chocolate and beat until well combined. Beat in the cream and vanilla extract until smooth. The mixture should be a spreadable consistency. If it isn't, add a bit more cream.

Spread the filling in the crust, taking care not to dislodge any of the crust. Refrigerate 1 hour.

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

Perfect timing on posting this recipe! I have a block of cream cheese sitting in my fridge that needs to be used, and this no bake chocolate cheesecake will be just the ticket! My Hubs asked me what I was printing, and I told him a recipe for no bake chocolate cheesecake. He asked if it will be coming out of the “no oven” in about an hour, lol. Thanks for all you do creating yummy recipes for us to make!

No, sorry. you need to find a vanilla cheesecake recipe. You can’t simply switch vanilla for chocolate and chocolate for vanilla in recipes…the consistency of the cheesecake itself relies on the melted chocolate and cocoa powder.

You could proably use white cocoa butter (brick cream cheese gets pretty solid once chilled again) and vanilla in place of the chocolate. Just my thoughts. I have made a crust with almond flour, butter, and sweetner- delicious!

Thank you! I decided that was probably what I needed to do and stirred it in before I saw your reply. It is delicious, a much needed recipe in the current heatwave! Will definitely be making this again,

Love these little recipes. Now the question is, the nutrient guide… is it per serving, or for the whole mini cake? If per serving, how many servings is it?

Also these tiny ramekins!! The cuteness is almost overwhelming. And your mini cake stands I’ve seen with other recipes. Where do you find these things? All I could find was something on Amazon for > $40! Sorry, I can’t justify paying that much for a tiny cake stand when the big ones are 1/2 the price.

Hi Carolyn! Do you know what the nutrition info would be if I were to not make this with the crust? I am not a fan of crust (weird, I know!). Even before my low-carb days, I would scrape the cheesecake off the crust.

This was so good!!! I used 2T sweetener in the filing (personal preference). Also I was too lazy to grind sweetener into powder, but it didn’t matter in the filing. No graininess. But in the crust it was grainy, which wasn’t putting off to me at all. Delish!! So even if you are lazy like me you can still make this!!! I put mine in 4 ramekins and we ate them out of it. (forced serving size) 🙂 Thank you for the recipe.

I mixed this all in my food processor. Did not have almond flour so I ground up hazelnuts until fine for the crust. Pressed the crust into little 1 cup canning jars. Then mixed the topping in my food processor and spooned it into the jars. I wanted a topping so I combined more low fat cream cheese with whipping cream, vanilla and sweetener and put a dolup on top with a spindle of hazelnuts. Divine.

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Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more